posted by bme 03-13-102 4:48 PM
Dry Baking Mix
2 c All-purpose flour
1 tb Sugar
1 tb Baking powder
1 ts Salt
1/3 c Lard or shortening
Sift or mix ingredients. Cut in lard till mixture resembles fine meal.
Bisquick
9 c Flour
1/3 c Baking powder
1 c Powdered milk
2 tb Powdered milk
4 ts Salt
1 1/2 c Veg oil
Sift all dry ingredients, cut oil into flour until mixture resembles coarse cornmeal. Store, well covered in cool dry place. Makes 13 cups. Use just like you would bisquick, or pancake mix.
Master Baking Mix (Low Fat Bisquick Substitute)
2 c enriched all-purpose flour
1 c whole wheat flour
1/4 c wheat germ
2 tb oat bran
1/2 c nonfat dry milk powder
3/4 ts salt
1/3 c canola oil
Mix dry ingredients in food processor using a metal blade, or with an electric mixer. Slowly pour in the oil as the machine is running. Scrape the sides of the bowl with a rubber spatula. Mix thoroughly once again. Store in a covered container in the freezer. Makes 5 cups of mix. Use in recipes calling for Bisquick- type baking mix.
"Bisquick" Substitute
1 tablespoon baking powder
1 1/2 teaspoons sugar
1 1/8 cups flour
2 1/2 tablespoons canola oil
Sift together powder and sugar into flour. Sift together twice into large mixing bowl. Slowly add oil, cutting in with pastry blender (or 2 knives), until mix is consistency of corn meal. Store in tightly covered container at room temperature or may be refrigerated. Spoon lightly into cup and level with spatula. Use for pancakes, waffles, biscuits, coffee cake.